SMOKED TEQUILA GAZPACHO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chronicle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Carrot, peeled
1 Each, diced: zucchini and
Yellow squash
1 European cucumber, seeded
Diced
4 cl Garlic, roasted ane pureed
10 Roma tomatoes, peeled,
Seeded and diced
6 c Spicy cocktail vegetable
Juice
Salt, pepper and maple syrup
To taste
2 oz Chicken glace (chicken stock
Reduced until very thick)
Blue, red and yellow corn
Tortillas, cut into strips
And deep fried till crisp
And drained
Crumbled Cotija cheese for
Garnish (Mexican white
Cheese)

Dice carrot and blanch briefly in boiling water;drain. In a large bowl,
combine carrot, zucchini, squash, cucumber, garlic, tomatoes, vegetable
juice, salt, pepper, maple syrup, and chicken glace; chill. To serve, top
with thin slicers of tortillas and sprinkle with Cotija cheese.

– – – – – – – – – – – – – – – – – –

Title: CRISP FRIED NOODLES AND CHILI VEGETABLES
Categories: Chinese, Pasta, Vegetarian
Yield: 2 servings

1 3/4 oz Chinese vermicelli
Oil
1/2 ts Oil
1 ts Grated fresh ginger
1/2 tb Chopped coriander
1/2 Garlic clove
1/2 Onion
1/2 Red pepper
1/2 Green pepper
1/2 lg Carrot
7 oz Baby corn
7 oz Straw mushrooms
1/4 c Soy sauce
1/8 c Malt vinegar
1 ts Brown sugar
1/4 c Coriander leaves
1/2 ts Preserved chopped chili

Finely chop the coriander and chili. Dice the garlic
clove. Cut the peppers and carrot into fine strips.
Drain the mushrooms and corn. Cut the onion into thin
wedges.

1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper.
Place on a large serving plate and keep warm.

2. Heat the teaspoon of oil in a large pan. Add the
ginger, coriander
and garlic and cook for 2 minutes. Add onion, red
and green peppers
and carrot. Stir fry for 3 minutes.

3. Add the corn, mushrooms soy sauce, vinegar, brown
sugar and chilli.

4. Stir to combine and cook over a high heat for 3
minutes.

5. Spoon the vegetables over the noodles, pour over
any remaining sauce.

Garnish with the coriander leaves and serve.

—–

Title: TRIPLE CHIP BROWNIES
Categories: Cookies, Desserts
Yield: 32 servings

Butter; to grease the foil
16 tb Unsalted butter; softened
2 c Sugar
8 oz Bittersweet chocolate
– melted and slightly cooled
2 ts Vanilla extract
4 Eggs
1 c Unbleached all-purpose flour
1 ts Salt
1 c Chopped walnuts
2 c Semisweet chocolate
2 c Milk chocolate
2 c Butterscotch bits

PREHEAT OVEN TO 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with
a large piece of aluminum foil, smoothing it into the corners. Butter the
foil. In a large bowl, cream the butter with the sugar together until it is
light in color. Stir in the melted chocolate. Add the vanilla, then add the
eggs, beating until blended. In another bowl, combine the flour and salt.
Add the walnuts and all the bits, tossing to coat them with the flour.
Scrape the flour, nuts and bits into the bowl with the butter, and stir
with a wooden spoon just until all the ingredients are mixed. Do not
over-beat. Scrape the batter into the prepared pan, holding the foil so
that it does not move. Place the pan in the middle of the oven and bake
until a toothpick inserted in the center comes out almost clean, about 50
minutes. Remove the pan and let it stand for an hour, then cover the pan
with foil and place it in your freezer for at least 1 1/2 hours or in your
refrigerator overnight. Turn the cooled brownies out onto a clean
workspace, lift off the foil and cut into 32 squares. Store in the
refrigerator or the freezer in an airtight tin.

—–

Date: Sat, 09 Oct 93 23:06:21 CDT
From:

Graham Cracker Cookies

2 egg whites
4 tbs brown rice syrup
5 graham crackers (crushed fine)

Beat the egg whites to a froth (ie. not stiff,just foamy) add the syrup
and continue to beat until well mixed. Stir in the crushed grahams.
Drop onto a non-stick baking surface, making about 16-20 mounds. If you
make 20 cookies, they will be 1/4 gram fat each (5 grams per graham used,
so its 5/20 or 1/4). Each graham cracker is 60 calories, so 300/20 is
15 calories per cookie not counting the rice syrup or the whites. Bake
at 400F for 10-12 minutes. These cookies come out crisp! And chewey!

Title: Clive Younghusband’s Venison Stew
Categories: Soups/stews, Meats
Yield: 12 servings

4 lb Venison (haunch, ham)
3 c Cheap red wine
1 1/2 c Red or white wine vinegar
pn Ground allspice
2 Whole bay leaves
4 c Celery, carrots, leeks,
Roughly chopped
Sugar
Salt
8 oz Jar of beef gravy
3/4 c Pearl onions, trimmed
3/4 c Fresh mushrooms
2 Cloves, garlic, crushed
2 pn Ground oregano
1 lb Salt pork, diced

1>. Pour half bottle of red wine and half the wine vinegar into a
non-aluminum pan. Add bay leaves, allspice and vegetables. Do not
season. Bring to a boil for 30 minutes. Cool to room temperature.
This can be done overnight in the refrigerator but allow to return to
room temperature before adding meat. Strain mixture through
cheescloth. Discard the vegetables and spices in the cheesecloth. 2>.
Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut
venison into 2″ cubes. Add to the strained mixture. Let mixture stand
in the refrigerator for 24 hours. 3>. Saute mushrooms and onions
until limp. Add gravy, garlic, oregano and the remaining red wine.
4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy
mixture. 5>. Remove venison from marinade. Throw away marinade. 6>.
Saute venison until brown. Add to mushroom/gravy mixture. Place
mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2
hours or until venison checks done. 7>. Serve stew over wild rice
with cranberry sauce on the side.

MMMMM

Title: New Year Fried Rice
Categories: Chinese, Rice
Yield: 6 servings

3 Strips bacon, diced
1/4 c Frozen green peas, thawed
3/4 c Chopped green onions and
-tops
4 c Cold, cooked white rice
1 Egg, beaten
1/3 c Diced red bell pepper
2 tb Soy sauce

Cook bacon in wok or large skillet over medium heat until crisp. Add green
onions, red pepper and peas; stir-fry 1 minute. Add egg and scramble. Stir
in rice and cook until heated, gently separating grains. Add soy sauce;
cook and stir until heated through. Serve immediately.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson –
Cooking Echo

—–

Title: MINIATURE FRUITCAKE JEWELS
Categories: Cookies
Servings: 22

MMMMM—————————-FRUITCAKES———————————
1 c All-purpose flour
1/3 c BUTTER FLAVOR CRISCO
1/3 c Granulated sugar
1/4 c Orange juice
1/2 t Baking powder
2 Eggs
1 c Diced mixed candied fruit
1/2 c Quartered red candied
-cherries
1/2 c Quartered green candied
-cherries
1 c Golden raisins
1/2 c Diced dates
1/2 c Coarsely chopped pecans

MMMMM——————————GLAZE———————————–
1/3 c Confectioners’ sugar
2 t Brandy or orange juice

1. Preheat oven to 350’F. Place 22 (2 1/2") foil baking cups in muffin pan
cups.

2. FOR FRUITCAKES, combine flour, Butter Flavor Crisco, granulated sugar,
orange juice, baking powder and eggs in large bowl. Beat at low speed of
electric mixer until blended. Increase speed to medium. Beat until light
and fluffy. Stir in mixed fruit, red and green cherries, raisins, dates
and pecans. Spoon into prepared muffin cups, filling about 3/4 full.

3. Bake at 350’F. for 25-27 minutes or until toothpick inserted into
center comes out clean. Leave fruitcakes in muffin pans.

4. FOR GLAZE, combine confectioners’ sugar and brandy in small bowl. Stir
until smooth. Brush lightly over tops of warm baked fruitcakes. Cool in
pans.

Makes 22 miniature fruitcakes.

NOTE: Can also be made in 2″ baking cups. Place 36 foil baking cups in
muffin pan cups. Prepare batter and fill cups as directed in step 2. Bakes
at 350’F. for 18-20 minutes or until toothpick inserted into center comes
out clean. Makes 36 fruitcakes.

MMMMM

Title: Corn Chowder
Categories: Soups, Chowders
Yield: 8 servings

1 lg Onion, cut into small dice
1 T Ground coriander seeds
3 T Olive oil
3 T Unsalted butter
1 c Dry white wine
3 c Fresh corn kernels
-(5 or 6 large ears)
6 c Light chicken stock or
-low-salt chicken broth
2 c Heavy (whipping) cream
1 pt Cherry tomatoes, stemmed
-and quartered
2 c Firmly packed fresh sweet
-basil leaves, cut into
-thin strips
Salt
Pepper

In a very large pot, saute the onion and coriander in the olive oil
and butter over moderate heat for 5 minutes, stirring frequently. Add
the wine and cook until the liquid has evaporated a little, about 5
minutes.

Add the corn, chicken stock and cream; bring to a boil over high heat;
lower heat slightly and cook at a fast simmer for 20 minutes, stirring
frequently. Add the tomatoes and basil and cook for 2 minutes. Season
with salt and pepper to taste, and serve immediately.

Per serving: 612 calories, 9 grams protein, 43 grams carbohydrates, 45
grams fat, 23 grams saturated fat, 128 milligrams cholesterol, 86
milligrams sodium.

MMMMM

Title: WINTER MELON SOUP, SIMPLIFIED (DOONG GWAH TON
Categories: Chinese, Soups
Yield: 5 servings

10 oz Chicken thighs
1/2 lb Winter melon or watermelon
7 c Water
6 Fresh water chestnuts, peel
And slice
1/2 c Sliced mushrooms, canned
1/2 ts Chicken base (or 1/2 chicken
Bouillon cube)

————————-MARINADE————————-
1 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Cornstarch

1. Remove the meat from the chicken thighs; save the
bones for soup. Dice the chicken into small cubes
(approximately 1/2“).

2. Sprinkle chicken with each of the ingredients
listen under ”marinade," mix well and marinate for 1/2
hour.

3. Remove skin and dice melon (1/2″ cubes).

4. Measure the water into a large pot, add the chicken
bones and boil for 25 minutes.

5. Remove bones from pot, add the chicken and the
diced winter melon, cover and cook over medium heat
for 10 minutes.

6. Now, add diced water chestnuts, sliced mushrooms
and the chicken base or bouillon cube.

7. Bring to a boil, and serve.

SOURCE: Chopsticks, Clever and Wok.

—–

Baked Squid with Garlic-Anchovy Pasta – F W 12/94

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italy Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Small squid; cleaned — bodies
into 1/4-inch rings — tentacles halved if
1 cup Plain dried bread crumbs — (about 4 ounces)
1 teaspoon Oregano — crumbled
1 teaspoon Freshly ground pepper
Salt
1/2 cup Olive oil
2 tablespoons Olive oil
1 large Clove garlic — minced
1 teaspoon Anchovy paste
1/2 pound Dried capellini (or other — thin pasta)
1 tablespoon Unsalted butter
Lemon wedges — for serving

: Preheat the oven to 450F. Bring a large saucepan of water to a boil.
In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one
teaspoon salt. Spread the squid in a large baking dish in a single layer and
sprinkle with any leftover crumbs. Drizzle 1/4 cup plus 2 tablespoons of the
olive oil on top. Bake for 10 minutes, or until the squid is golden brown and
crunchy.
: Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste
into
the remaining 1/4 cup oil and bring to a simmer over low heat. Cook, whisking,
until fragrant but not browned, about 3 minutes.
: Add salt to the boiling water. Add the capellini and cook, stirring
occasionally, until al dente, about 3 minutes. Drain the pasta and return it
to
the saucepan. Add the anchovy sauce and the butter and toss to coat.
: Make a bed of capellini on a platter or plates. Mound the baked squid on
the pasta and serve with lemon wedges.

By Tracy Seaman, in _An Italian Christmas Eve Meal_; “Food Wine” December,
1994 Typos by Jeff Pruett.

– – – – – – – – – – – – – – – – – –